Home Cooking "stir-fried Beef with Oyster Sauce and Black Pepper"
1.
First make beef jelly; put a little soda, salt, sugar and soy sauce in the beef slices, then pour a little rice wine and mix well
2.
After mixing well, add an appropriate amount of water starch, and then repeatedly grasp the meat with your hands. After grasping, add a little water to continue grasping.
3.
Allow it to fully suck the water into the meat until the meat becomes sticky.
4.
Blend the bowl of juice in advance, but do not put any starch in it. Pour the right amount of oyster sauce and soy sauce into the bowl first.
5.
Add a little rice wine, then add a little sugar and monosodium glutamate and stir well for later use (because the meat has been marinated with salty taste, it is not necessary to put salt).
6.
Heat the wok, add some cooking oil, add the beef slices and stir-fry under the oil heat, then stir-fry over high heat, stir-fry until the beef has a charred aroma, add the onion and stir well.
7.
Then sprinkle in black pepper and continue to stir-fry over high heat.
8.
After the onion is slightly broken, add the red and green peppers and cook it into a bowl of juice and stir-fry with high heat.
9.
The soup can be sucked into the meat as soon as possible, and the soup can be out of the pot after it is collected. It takes no more than 5 minutes before and after frying this dish, and the burnt and tender beef can be out of the pot.
Tips:
The characteristics of this dish: beautiful color, strong burnt aroma, smooth and tender meat, delicious, salty and spicy, with a slight barbecue flavor.
Tips;
1. When choosing beef, it is better to choose the finer fiber texture of the meat, which proves that the meat is veal, and the thicker texture of the meat does not taste good. It’s not necessary to use beef tenderloin to make this dish, just a slightly better beef ham.
2. When cutting beef, it must be sliced with a knife. Do not cut along the fiber texture of the meat. It will taste bad. If you can choose the meat and cut the meat well, the taste of the fried beef is not inferior to the beef tenderloin and beef. The upper brain, which is economical and affordable, but also delicious.
3. The role of soda is very important, but don't put too much, it will feel astringent when you eat too much. Just 1 gram of soda per catty of beef is just right, and I put 0.5 gram for half a catty. Beef will be more watery after adding soda. This is the trick to tender beef. It is better to add water not more than 20% to the beef. It is necessary to repeatedly catch the beef until it is dry and add water. The water should be added gradually.
This delicious home-cooked "Stewed Beef with Oyster Sauce and Black Pepper" with a large stir-fry spoon is ready for your reference!
